Changes

In [[lambic]] brewing, the term '''aged hops''' refers to hops (usually Noble varieties such as Tettnang, Saaz, Target, and Hallertau) which have been aged for 3-5 years in non-refrigerated conditions, and in burlap sacks or some other oxygen permeable bag <ref>[http://www.horscategoriebrewing.com/2016/04/hops-in-spontaneous-fermentation.html Dave Janssen. "Hops in spontaneous fermentation". Hors Catégorie Brewing blog. 04/28/2016. Retrieved 04/09/2018.]</ref><ref>[http://jesterkingbrewery.com/home-for-our-aged-hops "Home for Our Aged Hops". Jester King's blog. Retrieved 11/18/2016.]</ref>. It should be noted that the term "aged hops" can also refer to any sort of hop aging (especially in scientific literature), including short-term hop aging (1-6 months, for example) at refrigerated or non-refrigerated temperatures, and in oxygen-rich or vacuum sealed packaging. Much of the information below references hops that have been aged in warm conditions for shorter time periods than what hops are aged for in lambic brewing. The additional aging of hops that are used in lambic brewing or similar beers might have different effects than what has been studied in hops that are aged for shorter periods of time.

===Aging Hops===

[[File:Kishimoto 2021 Fig5.jpg|600px|[https://www.tandfonline.com/doi/abs/10.1080/03610470.2021.1878684 Toru Kishimoto, Satoko Teramoto, Akiko Fujita & Osamu Yamada (2021) Evaluation of Components Contributing to the International Bitterness Unit of Wort and Beer, Journal of the American Society of Brewing Chemists, DOI: 10.1080/03610470.2021.1878684.] Uploaded with permission from Toru Kishimoto.]]

====Oils====